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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 whole cloves garlic, peeled 1 sprig fresh rosemary 3 fresh bay leaves 1 teaspoon whole black peppercorns 2 small red onions, cut in 1/8-inch rings 1 pound (about 1/2 head) shredded cabbage 1/2 cup red-wine vinegar 2 tablespoons sugar 1/2 teaspoon salt Olive-oil cooking spray

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 whole cloves garlic, peeled 1 sprig fresh rosemary 3 fresh bay leaves 1 teaspoon whole black peppercorns 2 small red onions, cut in 1/8-inch rings 1 pound (about 1/2 head) shredded cabbage 1/2 cup red-wine vinegar 2 tablespoons sugar 1/2 teaspoon salt Olive-oil cooking spray

Directions

Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.

Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.

Remove from heat, and let stand 30 minutes, stirring occasionally.

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All Reviews for Red-Onion and Cabbage Escabeche

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Red-Onion and Cabbage Escabeche

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest